Spit-Roasted Stuffed Turkey

Yet another Thanksgiving or Christmas turkey recipe — but this time, it’s spit-roasted.

The Taste of the Holidays — BBQ Style

This festive dish reinvents the classic stuffed turkey by adding the irresistible aroma of the barbecue. Thanks to slow spit-roasting, the skin becomes crispy, the meat stays juicy, and the vegetable and chestnut stuffing develops incredible depth of flavor. It’s a celebration of culinary tradition, elevated by the art of fire. The creamy onion sauce and glazed carrots complete the dish with elegance.

Preparation Time:

• Prep: 30 minutes
• Cooking: 4 to 5 hours
• Total: About 5 hours 30 minutes

Ingredients

1 whole turkey (4–5 kg)
300 g sausage meat
200 g diced butternut squash
2 slices stale bread, diced
1 onion, diced
1 sprig rosemary
3 fresh sage leaves
1 tbsp olive oil
A bit of your favorite rub
5 or 6 chestnuts

Onion Sauce for Potatoes and Turkey

1 cup thick cream
½ cup mayonnaise
2 tbsp onion powder
1 tbsp Worcestershire sauce
Salt & pepper

Glazed Carrots

500 g carrots
½ cup fresh orange juice
¼ cup good-quality liquid honey
Salt & pepper

Instructions

Score an X on each chestnut and roast for 10 minutes. Let cool, then peel and roughly chop.
In a skillet, heat olive oil and sauté the butternut and onions for 2–3 minutes to soften. Add the meat and herbs and cook for another 1–2 minutes — not to fully cook, just to soften the vegetables. Stir in the chestnuts, salt, and pepper.
Fill the turkey cavity with the stuffing, then tie the wings and legs. Mount the turkey on a rotisserie spit in the BBQ.
Cook the turkey at 180°C (356°F), allowing 1 hour per kilo of meat, until internal temperatures reach 80°C (176°F) in the thighs and 72°C (162°F) in the breast and stuffing.

Glazed Carrots

Melt the butter in a skillet over medium heat and add the olive oil. Add the carrots and ensure they’re well coated.
Pour in the honey and orange juice. Add salt and pepper. Cover and simmer on low heat for 1 hour.
Uncover and increase the heat to reduce the orange juice into a syrup. Turn the carrots regularly, making sure they don’t burn.

Onion Sauce for Potatoes and Turkey

Mix all the ingredients in a bowl and set aside.

Serving & Sides

Serve with roasted potatoes, steamed green vegetables, or rustic mashed potatoes. Generously drizzle with the onion sauce. A smooth red wine (like Pinot Noir) or a dry hard cider makes a perfect pairing.

Dietary Variations

• Lighter sauce: replace cream and mayo with Greek yogurt and mustard
• Lighter stuffing: use only vegetables, legumes, and herbs
• Gluten-free: swap the bread for rice or lentils in the stuffing

🧾 Nutrition Facts

Video

🧬 Health Profile – Cancer + Diabetes